Butter Chicken & Potato Curry

Butter Chicken & Potato Curry

$2 – $2.50 per serve
Will keep for a couple days in the fridge
Can be frozen for a later date
Easy way to feed a large number of people


Serving size: 14
Time: >1 hour
Course: Dessert
Difficultly: Easy
(Great for winter dinner; comfort food; eating over 2 days)


12 small potatoes (or 8 medium) 1.74
6 Large chicken breasts 15
6 cups of rice & 6 cups of water
Butter chicken spice mix 1.49
-or you can make your own using a combination of: paprika, cumin, coriander, turmeric, pepper, garlic powder, curry powder, onion powder, mixed spices (try to avoid any pre-made jar sauces; the flavour you get from cooking real fresh spices is worth it.
3 heaped tablespoons of Curry powder
½ bulb of garlic 50c
2 small onions 90c
2 800g cans of tinned tomato 3.00
100g butter
300ml cream
Drizzly of olive oil
Salt to taste
Pepper to taste
Fresh parsley or coriander to serve


  1. Rinse rice. Place rice and water into a large saucepan. Place on high heat-bring to a boil. Once at a boil reduce heat to a medium heat and cook with the lid on until water is completely absorbed and rice is cooked. This should take about 15 minutes – though check instructions on your packet as this will vary between rice varieties.
  2. This step isn’t necessary but I prefer to do it. Bring a large pot to the boil. Large dice potatoes (roughly 1cm by 2cm). Cook potatoes for 2-3 minutes just to soften them a little. Potatoes should be still uncooked and maintain their space. Drain.
  3. Heat oil and butter in a large pot over a medium heat. Sauté onion and garlic.
  4. Add chicken, spice mix, curry powder and let the chicken brown.
  5. Add tinned tomatoes and potatoes. When the pot is back up to a medium heat turn it down to a low heat.
  6. Let the curry simmer uncovered for 1-3 hours. The quicker you want to eat it the higher the temperature will need to be to make the reduction process quicker. However the lower the heat and the longer the curry can cook the more flavour will develop, so it’s definitely worth the wait.
  7. Add cream and allow to cook for a further 5 minutes.
  8. Serve curry over a bed of rice, and garnish with parsley or coriander.

Tips & Tricks
-Make the night before and enjoy over a day or two.
-For variety change the variety or rice you use.
-Make this large serving, divide into containers and freeze for that night you’re just too tired to cook.